The ideal would serve hot soup and white rice too.
On the table can not miss a hot sauce, a sweet and sour sauce and soy sauce.
Offer to drink hot tea (black or green), warm sake (if you like) or even beer.
In China there are not appetizer and main course, but everything is served together, so that who has cooked should not go back and forth from the kitchen but can sit with the guests.

RICE NOODLES WITH VEGETABLES COOKED IN WOK

In Chinese cuisine they do not use olive oil but peanuts or other seeds oil, but we are in Italy and we are used to oils with a more determined flavor, so I preferred a very good extra virgin olive oil from Puglia and in any case not too strong.
To flavor the dishes, in general, they do not use salt but soy sauce, in this case I would have used the clear one, but I didn't have it, so I preferred the salt anyway, simply because the tamari sauce that I had is very dark and the noodles would have changed color.

Wash and cut all the vegetables into julienne strips.
Heat the extra virgin olive oil (or peanuts oil) in a pan with high sides, better a real wok, then started to cook the vegetables, peppers first, after a few minutes carrots and zucchini at the end. Since they are cut thin they will cook quickly, a total of 10-12 minutes. Season with salt.

Meanwhile, boil a pot of salted water, add a teaspoon of oil so that the noodles will not stick. Pour the noodles and cook for 5 minutes, drain , then add them to the sauteed vegetables.
Assemble the dish and decorate with sesame seeds!

SPRING ROLLS

You can prepare this dish with vegetables you prefer: bean sprouts, cabbage, carrots, leeks, depends on what you like and what you have in the fridge. In addition, even if it is not necessary, you can add the rice noodles (the same as the previous dish), they'll give a special touch.

Wash and cut the vegetables into julienne strips (obviously not the sprouts).
Heat the oil in a wok, add vegetables, soy sauce, sugar, and cook until they are soft enough.
Cook the noodles as explained in the previous recipe (better to prepare them all together and take a little aside for this second recipe). Saute them in the wok with the vegetables, add salt if necessary.

Wet rice waffles until they soften (you can use a damp cloth and let them rest, separated, for a few minutes, or simply pass them under the water, trying not to drench them, they should be soft enough to bend and curl).
Fill the waffles with a spoon of vegetables and noodles placing the filling on top, then fold inward the side edges so that nothing come out during cooking, finally roll them up on themselves to form the classic rolls.
You should fry them but I prefer to avoid this kind of cooking, so I baked them in the oven, they are good and crisp anyway.
Arrange the rolls on a plate on which you lay a sheet of waxed paper, grease them with a pastry brush, then sprinkle with sesame and poppy seeds.
Bake for 20 minutes at 200 degrees until they are golden.
Serve with a sweet and sour sauce or soy sauce!

Heat the oil, add the cleaned vegetables cutted into not too small pieces, dilute with water.
Add the seaweed (previously soaked in cold water). Cook for about 15 minutes, then turn off the heat.
Mix the miso paste with a little broth, then add it to the soup (miso should never be boiled), stir well, then serve sprinkled with chopped chives, sesame seeds and ginger powder.